Lasagna noodles
4 boneless chicken breasts
1 med. onion, diced
2 cloves garlic, minced
1 bunch fresh spinach, chopped, cooked or 1 pkg. (10 oz.) frozen spinach, chopped, thawed, drained
1/2 lb. fresh mushrooms, sliced 2 c. or 1 can (8 oz.) drained
4 c. spaghetti sauce or homemade or canned
6 oz. part skim Mozzarella cheese, 1 1/2 c. grated
1/3 c. Parmesan cheese, grated
Black pepper
2 eggs
1 lg. low fat Ricotta cheese
Optional: 1 green pepper, cut up

Boil water, cook noodles. Cut up chicken breasts into bite size pieces. Cook chicken in a pan. Add onion, garlic, mushrooms. Cook for 5 minutes. Add spinach, pepper, eggs, Ricotta cheese.

Mix well and remove from heat. In a large flat baking dish, assemble the lasagna from the bottom up in this order:

1/4 inch of spaghetti sauce

Single layer of noodles

Half chicken, mushroom, spinach, cheese mixture

Sprinkle Mozzarella and Parmesan

Repeat with spaghetti sauce

Noodles

Mixture

End top layer of sauce

Bake at 350 degrees uncover for 30 to 50 minutes. Watch so it does not boil over or burn on top. Let stand for 10 minutes before cutting.